Award winning Chili

March 13, 2011 § 4 Comments

This is the famous chili that won me a gift certificate to Red Lobster!

It’s from CC 2010. Hollywood Chili as perfected in the Test Kitchen and derived from a now-defunct Hollywood establishment. It’s pretty darn good. And since it’s been designed by the great ATK folks, it’s hard to mess with it too much, so just go with it.

I do think that part of my win was due to the avocado salsa that I made to accompany the chili. A mix of avocado chunks, cilantro, and red onion, with a little lime, salt and pepper. Deliciously simple. Perfect addition.

Hollywood-Style Chili

Serves 6 to 8

3 pounds  bone-in pork blade chops , about 1 1/2 inches thick (must be thick, thin ones don’t work as well)
Salt and pepper 
4 tablespoons  unsalted butter 
2 pounds  85 percent lean ground chuck 
3 green bell peppers , seeded and chopped fine
2 onions , chopped fine
4 garlic cloves , minced
1/4 cup  chili powder 
2 teaspoons  ground cumin 
1 teaspoon  minced canned chipotle chilis in adobo sauce (1-2 chilis)
2 teaspoons  adobo sauce (or more to taste–I added more like 4)
1 (29-ounce) can  tomato sauce 
2 (28-ounce) cans  crushed tomatoes 
1 cup  water 
3 (16-ounce) cans  pinto beans , drained and rinsed***

***I like canellini and black beans, so I used a mixture.

1. BROWN MEAT Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes per side. Transfer pork to plate. Add beef to pot and cook over medium-high heat, stirring occasionally, until no longer pink, about 5 minutes. Drain beef and set aside.

2. COOK VEGETABLES Return Dutch oven to medium heat and melt remaining butter. Add peppers and onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.

3. SIMMER CHILI Stir in chile, adobo sauce, tomato sauce, crushed tomatoes, and water and bring to boil. Return pork and beef to pot, along with any accumulated juices. Reduce heat to low and simmer, covered, stirring occasionally, until pork is tender, about 1 hour.

4. ADD BEANS Transfer pork to cutting board. When cool enough to handle, remove meat from bones, -discarding fat, and chop coarsely. Use wide spoon to skim any fat from surface of chili. Stir chopped pork and pinto beans into pot, return to simmer, and cook, uncovered, stirring occasionally, for 30 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)


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